My continuing foray into fresh pasta has led me back to my current favorite recipe for spinach linguine.
One of the best things about it is that it’s pretty simple to make, and it’s really tasty.
- 4 cups white flour
- 1/4 cup water
- 4 large eggs
- 6 oz fresh spinach
- pinch of salt and pepper
- 1/2 tbsp olive oil
Blanch the spinach in boiling water for 2-3 minutes, and transfer to an ice bath.
Squeeze out the greens, and puree in a food processor with the salt, pepper, water, olive oil and one of the eggs.
Mix the spinach mixture into the flour with the dough-hook attachment on the Kitchen-Aid.
Knead the dough by hand for an additional 5-10 minutes, and then roll out the pasta.
This amount of mixture makes about two pounds of dried pasta.